Ingredients:

  • 6 large eggs
  • 2 medium ripe Hass avocados (approx. 300g)
  • 1/4 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup red onion, finely minced
  • 1 stalk celery, diced
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Place 6 large eggs in a saucepan and cover with an inch of cold water. Bring to a boil, then immediately remove from heat, cover, and let sit for 10 minutes.
  2. While the eggs sit, fill a bowl with cold water and ice.
  3. Transfer the eggs to the ice bath until they feel cold to the touch. This stops the cooking process and makes them easier to peel.
  4. In your large bowl, combine the 2 ripe Hass avocados, 1/4 cup Greek yogurt, 1 tbsp lime juice, and 1 tsp Dijon mustard. Mash with a fork until mostly smooth but still holding some texture.
  5. Stir in 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  6. Fold in the 1/4 cup minced red onion, 1 diced stalk of celery, and 2 tbsp chopped cilantro.
  7. Peel the cooled eggs and cut them into 1/2 inch pieces.
  8. Add the eggs to the avocado mixture. Use a spatula to gently fold them in until every piece is coated in the green dressing.
  9. Add an extra pinch of salt or a squeeze of lime if the flavor needs more pop.